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{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":5,"created_at":"2013-02-04T23:28:11Z","creator":null,"currently_editing_user":null,"description":"Brioche is a soft, buttery bread that is rich enough to be considered a yeast-risen cake. In fact, when Marie Antoinette (supposedly) said \u201cLet them eat cake,\u201d she was actually referring to brioche. Our recipe is rather lean by Parisian standards: we use about 50% butter relative to the weight of the bread flour, whereas many recipes use as much as 75% butter, and a few artisan formulas are equal parts flour and butter. \n\nOur baking times are for miniature loaves of brioche baked in our oven. Larger loaves or baking in a different oven, or at high altitude, are all factors that will change the required baking time. But you can easily overcome these challenges and bake the perfect loaf of brioche by following this advice:\n\nFirst, use a two-part baking step. The initial high-temperature step ensures good oven spring that swells the volume of the loaf before the crust begins to set. Then, once the crust begins to set, lower your oven temperature to avoid charring the crust. Continue to bake until the crumb has set. For our loaves, in our oven, this takes 30 to 40 minutes. \n\nThe easiest way to know when the crumb has set is to measure the core temperature with a digital thermometer. Professional bakers, like Peter Reinhardt, will tell you that for rich, soft breads like brioche you should target an internal temperature of [c 85] \u2013 [c 88], which is the point where starch in the dough has gelatinized.\n\nAt this temperature, as the loaves cool, the starch will become firm enough to support the weight of the bread. The bubble walls in the bread will also have ruptured, changing the bread from a closed-cell foam into an open-cell lattice. This is important because as steam inside a cooling loaf condenses, the loaf must draw air in to fill the bubbles, otherwise it will collapse. This open-cell structure is also what is responsible for the hollow sound that a properly cooked loaf of bread will make when tapped on the bottom. \n\nYou can apply this technique of measuring the temperature of your baking bread to other styles of bread. The only difference is that for lean, crusty breads the target temperature is higher, between [c 95] \u2013 [c 98].","difficulty":"advanced","featured_image_id":"{\"url\": \"https://www.filepicker.io/api/file/ULAD6ZNWSD5Dn0UYfGBH\", \"size\": 244879, \"type\": \"image/jpeg\", \"key\": \"9zCUuSpzSvqFDFDiQAuO_mini%20brioche_rich%20tender_13.jpg\", \"filename\": \"mini%20brioche_rich%20tender_13.jpg\"}","forks":[],"id":119,"image_id":"","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":126,"published":true,"published_at":"2013-02-04T23:28:11Z","show_only_in_course":false,"slug":"mini-brioche","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Mini 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cohesive.","extra":null,"hide_number":null,"id":87890,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/hc693mOT2Wz52DgETOcw\", \"size\": 361344, \"type\": \"image/jpeg\", \"key\": \"3q1DzCgnSFW7gBTxI0ea_mini%20brioche_rich%20tender_04.jpg\", \"filename\": \"mini%20brioche_rich%20tender_04.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":7864320,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-05-05T18:09:37Z","youtube_id":"","ingredients":[]},{"activity_id":119,"audio_clip":"","audio_title":"","created_at":"2014-05-05T18:09:37Z","directions":"Remove the dough, add to sheet tray, and cover with plastic wrap.\r\n\r\nLet the dough rise for one hour at room temperature.","extra":null,"hide_number":null,"id":87891,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/u8ZLgUplRCixrh6444au\", \"size\": 389085, \"type\": \"image/jpeg\", \"key\": 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\"mini%20brioche_rich%20tender_06.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8257536,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-05-05T18:09:37Z","youtube_id":"","ingredients":[]},{"activity_id":119,"audio_clip":"","audio_title":"","created_at":"2014-05-05T18:09:37Z","directions":"Remove dough from refrigerator and roll out onto a floured surface. 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","extra":null,"hide_number":null,"id":87894,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/W1qyEB6UQjm7sjYUo2mg\", \"size\": 284038, \"type\": \"image/jpeg\", \"key\": \"BfPE6OgYTXiDePHj1kpF_mini%20brioche_rich%20tender_14.jpg\", \"filename\": \"mini%20brioche_rich%20tender_14.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8355840,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-05-05T18:09:37Z","youtube_id":"","ingredients":[]},{"activity_id":119,"audio_clip":"","audio_title":"","created_at":"2014-05-05T18:09:37Z","directions":"Form each mini brioche loaf by rolling the portioned dough into a cylinder. \r\n\r\nPinch the seam to finish forming the loaf.","extra":null,"hide_number":null,"id":87895,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/O3K1hNKSS7yg0nZC7b77\", \"size\": 300188, \"type\": \"image/jpeg\", \"key\": \"8mxJqOjRNeSIzYBkcvgg_mini%20brioche_rich%20tender_08.jpg\", \"filename\": \"mini%20brioche_rich%20tender_08.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8372224,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-05-05T18:09:38Z","youtube_id":"","ingredients":[]},{"activity_id":119,"audio_clip":"","audio_title":"","created_at":"2014-05-05T18:09:38Z","directions":"Butter the baking molds and then lay each mini loaf into the mold.\r\n\r\nCover the loaves with oiled plastic wrap.\r\n\r\nProof the loaves in a warm location until they have approximately doubled in size. This will take about two hours. ","extra":null,"hide_number":null,"id":87896,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/0MnsDMi3TC2WW1edd70s\", \"size\": 294771, \"type\": \"image/jpeg\", \"key\": \"wNhCGc9TrC1le9HwGjkX_mini%20brioche_rich%20tender_09.jpg\", \"filename\": \"mini%20brioche_rich%20tender_09.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8380416,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-05-05T18:09:38Z","youtube_id":"","ingredients":[]},{"activity_id":119,"audio_clip":"","audio_title":"","created_at":"2014-05-05T18:09:38Z","directions":"Prepare an egg wash by mixing the whole egg and milk until homogenous.\r\n\r\nBrush the surface of the proofed loaves with the egg wash.","extra":null,"hide_number":null,"id":87897,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/4LJqtp10RAGn80L7VdYN\", \"size\": 214821, \"type\": \"image/jpeg\", \"key\": \"Kq4hxYQVRei24mxWC18p_mini%20brioche_rich%20tender_10.jpg\", \"filename\": \"mini%20brioche_rich%20tender_10.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8384512,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-05-05T18:09:38Z","youtube_id":"","ingredients":[{"display_quantity":"50","note":"whole","quantity":"50.0","unit":"g","ingredient":{"for_sale":false,"id":2698,"product_url":null,"slug":"egg","sub_activity_id":null,"title":"Egg"}},{"display_quantity":"50","note":"","quantity":"50.0","unit":"g","ingredient":{"for_sale":false,"id":2677,"product_url":null,"slug":"milk","sub_activity_id":null,"title":"Milk"}}]},{"activity_id":119,"audio_clip":"","audio_title":"","created_at":"2014-05-05T18:09:38Z","directions":"Bake the loaves in an oven at 350\u00a0\u00b0F / 175\u00a0\u00b0C until the crust is pale yellow\u2014about 20 minutes, but the exact baking time will vary by oven and location.","extra":null,"hide_number":null,"id":87898,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/lfpTwiH2SC6a7hXquKjd\", \"size\": 325846, \"type\": \"image/jpeg\", \"key\": \"xZOmJHfGSLm1nQIZrNJ6_mini%20brioche_rich%20tender_11.jpg\", \"filename\": \"mini%20brioche_rich%20tender_11.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8386560,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-05-05T18:09:38Z","youtube_id":"","ingredients":[]},{"activity_id":119,"audio_clip":"","audio_title":"","created_at":"2014-05-05T18:09:38Z","directions":"Reduce the oven temperature to 240\u00a0\u00b0F / 115\u00a0\u00b0C and finish baking until very golden brown\u2014about 30 to 40 minutes.\r\n","extra":null,"hide_number":null,"id":87899,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/SF6js8rhSluSjovB3dhY\", \"size\": 253573, \"type\": \"image/jpeg\", \"key\": \"Z8DvOi5rTZKIZTA15ikK_mini%20brioche_rich%20tender_12.jpg\", \"filename\": \"mini%20brioche_rich%20tender_12.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8387584,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-05-05T18:09:38Z","youtube_id":"","ingredients":[]},{"activity_id":119,"audio_clip":"","audio_title":"","created_at":"2014-05-05T18:09:38Z","directions":"Pull the loaves from the oven and remove them from their baking molds.\r\n\r\nCool the brioche loaves to room temperature on cooling racks.\r\n\r\nServe fresh or toasted.","extra":null,"hide_number":null,"id":87900,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/s5gNJPWaQTaoN8Ku6XSi\", \"size\": 244879, \"type\": \"image/jpeg\", \"key\": \"0jsPqDbOR8OOQTsBh90z_mini%20brioche_rich%20tender_13.jpg\", \"filename\": \"mini%20brioche_rich%20tender_13.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8388096,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-05-05T18:09:38Z","youtube_id":"","ingredients":[]}]}

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